What are the benefits of grass fed beef vs
It has been found out
that grass fed beef is a rich source of Omega 3 fatty
acids. These heart healthy fats play an essential role in every cell
body. These essential fatty acids originate in the leafy greens of
algae. Grazing animals such as cattle extract these nutrients directly
the source ultimately passing their benefits on to humans, the top of
What are the deficiencies of not eating beef?
Studies have been done
such ailments as hair loss, heart disease,
problems to name a few, to low or
3 fatty acids. Over 2,000 scientific studies have been done on Omega
and a wide range of problems associated with deficiencies.
What are the other recommended benefits of
Along with Omega 3’s,
grass fed beef is a rich source of CLA or
Linoleic Acid. Research with animal models indicates that CLA reduces
of certain cancers, reduces body fat and enhances lean body mass.
as dairy and meat from ruminant animals are the richest known source
vital fatty acid, CLA.
from being rich in essential nutrients grass fed
is also lower in total fat, cholesterol,
Where does your meat come from?
Our meat including
fresh poultry and pork comes from Midwest regions of Iowa,
Nebraska in the U.S., Australia, New Zealand and Canada. Our seafood
from a wide variety of national and international sources.
Why from these sources?
Like lamb and goat,
beef is a source packed with proteins and nutrients. Animals
having been raised from lush pastures available there; rye, clover and
grasses are truly the best nature has to offer. They give pure
receive fresh and frozen shipments each week
and packing facilities and we deliver directly
door, thus cutting out the grocery store which
is the “Middleman”
Grain fed? – What is grain fed beef?
Well, how do you
provide your family and yourself high animal protein meat?
If you think you will get it from your local health food stores, think
100% of the beef sold in food stores is not
beef”. Even though it may claim organic, the
are fed grains and grains are NOT cattle’s
Do you Sell Black Angus?
Our locally obtained
beef is of Black Angus breed.
What is Black Angus Beef?
This is beef from fine breed of cattle that are genuinely
Black Angus and not just black cattle! It’s
labeled “Certified Black Angus” is done on
a strict certification program run by USDA to
it’s true originality as a specified Black Angus
Why is beef from Black Angus cattle different
Black Angus beef is tender, juicier and tastier.
the best beef out there. The Black Angus cattle
once referred to as the butcher’s breed. Most
pay top dollar to obtain this pure bred beef.
What do you mean “carefully bred?”
Carefully bred means Black Angus cattle breeders
computer database on each animal to see which
the best beef and then arrange breeding
So where is the real beef?
A.E.S. Inc. sells only
fed beef. Real beef cattle eat grass – NOT
What is the difference between grass fed and
Grass fed cattle
naturally grazes on natural pastures like grass, clover, rye
and all other natural ingredients that nature offers. On
the other hand, grain fed cattle feeds on man made grain foods.
Grass fed cattle is also called organic beef once slaughtered.
Why do you say your meat is organic?
Organic means free
raised on natural pastures. In summary;
i) Animal is free to roam, never tethered or raised in confinement.
ii) Raised on open natural pastures alongside mother and rest of herd.
iii) Never raised or fed animal by products.
iv) Never administered antibiotics or growth hormones.
v) Never experiences stress while on farm.
What is Organic Meat?
Organic farming entails the management of natural
of production. For example animal manure
properly composed before being applied to the
fertilizer, feeds the plants to produce grass,
which feeds animals that are raised in small
Synthetic pesticides and fertilizers are not
the food or land.
point is, residues of persistent chemicals such
and many other pesticide concentrates in animal
organic animal fat eliminates
exposure to these chemicals. Always go organic!
Explain your guarantee
We guarantee our products for taste, tenderness and nutritional value.
you be dissatisfied with any of our products, contact us immediately
schedule an exchange of that item.
Why is red meat red?
When muscles are heavily worked, they hold more oxygen, which gives meat
color. Chickens are flightless birds so their breast are not red, but
which they use are “dark meat”.
Why is beef aged?
Beef is aged to add a
flavor and increased tenderness. In the
aging” process beef is held at
from 34°F to 38°F for 10 days to 6 weeks.
Why should we eat beef?
Beef contains high
protein with all the necessary amino acids
a complete protein source. Most plant
are missing at least one of the essential amino
Why is packaged beef a different color on the
than on the inside?
The pigment that makes
dark red, reacts to the oxygen in the air
the permeable plastic wrap and becomes
The interior of the meat stays dark due to
Why is it safe to cook a roast to 135°F (57°C)
but ground beef should be cooked to 160°F
The chance of
increases with ground meat, which is
How long does it take to defrost a beef roast?
A large roast will
4 to7 hours per pound to defrost in the
A small roast will require 3 to 5 hours per
To prevent food borne illnesses, never
Will freezing ground beef kill the bacteria?
No. Only cooking to
degree of doneness can kill the bacteria.
What is a brisket?
A brisket is breast
requires long slow cooking. If cured in
Once I purchase your steaks online, how long can
frozen beef in my freezer?
Steaks – up to 12 months. The steaks have already
been cut and flash frozen during packing. To use
thaw in the refrigerator while still in the
pack before cooking.
How do you ship your beef?
We ship through UPS Next day Air, UPS Next Day Air
3 Day Select or UPS ground anywhere in the United
What are the shipping costs?
As you purchase online, UPS rates are generated on
shopping cart based on the weight and size of
What is tripe/honeycomb tripe?
Tripe is the pouch or rumen, the first
cattle. It’s the largest
of four stomachs. Honeycomb tripe is reticulum the second largest
its name honeycomb from bee honeycomb like features.
What types of tripe/meat does A.E.S. Foods sell?
Both scalded and unscalded. Meaning it is
color if scalded and bleached or you have the
of purchasing unscalded, just cleaned. These
greenish black in color since it is not bleached. We
sell cow or goat tripe either way.
We carry beef liver, frozen whole or sliced.
What is fillet Mignon?
A steak cut from a beef tenderloin.
What is tenderloin?
In some countries it is called fillet. It’s
inner pectoral muscle or meat that lies
What is New York Steak?
Different regions of the country use the term
“New York” to
refer to beef strips, loins or steaks;
bone-in. There is also Kansas
City Steak or Omaha Steak.
Why does some beef have fat on the surface or
side of it?
It is called surface
can buy from A.E.S. Foods, beef that has been
surface meat has been separated from muscle/meat. This piece of meat
off is referred to as peeled or denuded. It normally costs more per
labor cost has been included. You
can save yourself lots of dollars by removing/trimming the fat
Can I use the color of the meat to determine
No. It was reported in
2006 by a consumer reports organization that some supermarket
chain stores sell meat treated with carbon monoxide to make the meat
and fresh weeks after its sale date.
a). Tripe Raw
Unscalded: This tripe consists of pouch
(rumen) and the honeycomb (reticulum).
The tripe has been rinsed clean of any pouch content leaving the
mucous membrane intact. The external surface has been trimmed of fat
bones are prepared from bovine
comprising of various body skeletal bones
leg, pelvic, femur, tibia and patella.
c). Marbling is
the amount of fat deposited between muscle
in the meat). The photo below indicates the
marbling reference being assessed. Less marbling
meaning less fat deposits in meat.
Another name for
such as stomach (tripe), kidneys, liver and
Meats that have been
cooking, curing, drying or canning.
A method of reducing
in packaged meats. By removing all the air from
the meat will last longer. The color of the meat
appear to be somewhat purplish but will change
Aging causes an enzyme
deepens the flavor and color of meat. The longer
is aged, the quicker it will cook.
Aged and Fast Aged
Dry aged meat is kept at
34°F to 38°F (1°C
to 3°C) for 10 days to 6 weeks. Fast aged meat
held at 70°F (21°C) for 2 days with controlled
humidity. Ultraviolet lights reduce the chance
This occurs when meat has been improperly wrapped
too long in the freezer. The meat looses
a dry, grayish surface. Freezer burn affects
taste and the texture.
A grade of meat. High quality beef comes from
broad and substantial backs. The more loin
The better the quality.
The “tasty” fat that gives meat its juicy tenderness
and flavor. It appears as flecks or strands in the
It cannot be trimmed.
The USDA (United States Department of Agriculture) is
responsible for assuring the safety and quality
They conduct inspections for sanitation and
labeling and packing at facilities where meat
are cut up, boned, cured and canned to ensure
of their nation’s meat.
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